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Tuesday, July 19, 2011

Amritsari sookhi dal

To me, a dal that you eat with roti has always been a wet curry. Though I have heard of sookha dal, the concept was unimaginable to me. Until today, that is. When I chanced upon Sanjeev Kapoor's "Dal Roti", the picture of this dal tempted me enough to make me try it out at home. Now that I have made it, I can say that not only does it look good, it tastes quite hearty and good too.What you need:Split urad dal - 1/2 cupTurmeric powder - 1/2 tspGinger - a 3 inch piece, juliennedOil - 3 tbspAsafoetida - a littleCumin seeds - 1 tspOnion - 1, chopped fineGreen chilli - 2 or 3, mincedTomato - 2, choppedRed chilli powder - 1 tspGaram masala - 3/4 tspCorrinder leaves - to garnish,choppedAmchur powder - 1 tsp (the original recipe calls for lemon juice)

Wash the dal well. Take it in a deep dish. Add 3 cups of water, salt, turmeric powder and half of the ginger. Let it come to a boil. Then reduce flame and simmer until just done.While the dal is getting cooked, heat oil in a pan. Add cumin seeds, asafoetida and onions. Saute until onions turn pink. Add the remaining ginger, green chillies and tomato. Saute for a minute or two. Add red chilli powder and heat till oil separates. Now drain all the excess water from the cooked dal and add it into the pan. Mix well. Add garam masala, salt if required, amchoor powder and corriander leaves. Mix well and heat for 2-3 minutes. Enjoy!!!Check out the blogging marathon page to see what my fellow marathoners are cooking.This goes to Priya's bookmarked recipes event.